Custard Pie :- Any form of uncooked custard mixture combined with an uncooked or partially cooked crust and baked together is known as a custard pie. In North America, custard pie is a simple combination of milk, eggs, sugar, salt, vanilla essence, and occasionally nutmeg baked in a pie crust.
- 4 large eggs
- 1 single-crust pie dough
- 2 cups of whole milk
- 1/2 cup of heavy cream
- 1/2 cup of granulated sugar
- 1/4 teaspoon of kosher salt
- 1 tablespoon of vanilla extract
- 1/4 teaspoon of ground nutmeg
- In a medium mixing bowl, crack 4 large eggs and set aside to cool while you create the pie dough.
- Roll out the pie dough into a 13-inch circular on a lightly floured work surface. Fold the overflow underneath and press into a 9 to 9 1/2-inch pie pan (not deep dish). As needed, crimp.
- Allow the pie shell to chill for 20 minutes. Meanwhile, preheat the oven to 400°F and place a rack in the middle.
- On a baking sheet, place the pie plate. Fill the crust with pie weights, dry beans, or rice after lining it with parchment paper or aluminium foil. Bake for 12 to 15 minutes, or until the edges of the crust are just beginning to turn brown.
- Remove the parchment paper as well as the pie weights. The bottom of the pie will still appear wet and raw. Bake for another 5 minutes, or until the bottom appears to be dry. Allow it cool completely on a wire rack while you make the filling. Reduce the oven temperature to 300 degrees Fahrenheit.
- In a medium saucepan, combine 2 cups whole milk and 1/2 cup heavy cream. 2 to 3 minutes over medium heat, until little bubbles develop around the edges. Turn off the heat.
- In a mixing bowl, whisk together 1/2 cup granulated sugar, 1 tablespoon vanilla essence, and 1/4 teaspoon kosher salt until thoroughly blended. Slowly pour in the milk mixture while whisking continually, and whisk until incorporated.
- On a baking sheet, place the pie plate. Fill the pie shell with the filling. 1/4 teaspoon grated nutmeg, evenly sprinkled over the top of the pie To prevent over-browning, use a pie shield or loosely wrap the edges of the pie shell in aluminium foil.
- Bake for 48 to 54 minutes, or until the custard has set around the edges. The middle will remain jiggly, loose, and undercooked. An instant-read thermometer inserted in the centre should read around 180°F and a paring knife inserted in the centre should come out clean.
- Place on a wire cooling rack to cool. Allow 2 hours to cool completely. Place in the refrigerator until ready to serve.